Directions 11 steps | 30 Minutes
Preheat the oven to 400°F. Line a baking tray with parchment paper. Measure and prep all ingredients.
In the bowl of a food processor or a mixing bowl, add the flour, sugar, baking powder, orange zest and salt. Pulse or mix to combine.
Add the cold butter and pulse or mix until coarse crumbs form. If using a food processor, transfer the mixture to a large mixing bowl.
In a small bowl, whisk together the eggs and the heavy cream. Reserve two tablespoons.
Stir in the remaining egg mixture to the flour mixture until just combined. Fold in the dried cranberries.
Turn the dough out on a well-floured surface. Knead the dough a few times and divide it in half.
Gently pat each half into a 6-inch circle that is about 1-inch thick.
Cut each circle into four wedges. Transfer the wedges to the prepared baking tray, spaced about two-inches apart.
Brush the wedges with the reserved egg mixture and sprinkle with coarse sugar. Bake the scones for about 15-17 minutes at 400°F or until golden brown. Remove from the oven and allow to cool for about 15 minutes.
While the scones are cooling, make the glaze. Whisk together the confectioners' sugar and orange juice in a small bowl.
Drizzle the glaze over the cooled scones and serve. Enjoy paired with your favorite tea or coffee.